“Doesn't this sound easy? From a 1990 Betty Crocker recipe booklet.”
READY IN:
30mins
YIELD:
25 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425F degrees.
  2. Unfold pastry and lay one sheet flat on your work surface.
  3. Arrange miniature peanut butter cups in 5 rows of 5 each.
  4. Brush pastry lightly with water between cups.
  5. Top with second pastry sheet.
  6. Press pastry gently around cups to seal; then cut between cups to make squares.
  7. Place on an ungreased cookie sheet and bake about 10 minutes or until puffy and golden brown; cool slightly.
  8. Sprinkle with powdered sugar.
  9. Note: substitute milk chocolate-covered chewy caramels for peanut butter cups if you wish.

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